Spring onion & ginger crispy chicken rice pot

• vegetable oil↗2 tbsp tbsp
• skin-on, bone-in chicken thighs4
• spring onions↗8

  roughly chopped

• garlic cloves↗3

  finely chopped

• ginger↗15g g

  cut into fine matchsticks

• basmati rice↗200g g

  rinsed

• low-sodium vegetable stock↗650ml ml
• coriander10g g

  leaves picked, or roughly chopped

• crispy chilli oil

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 4. Pour 1 tbsp of the vegetable oil in a large casserole dish with a lid. Once hot, season the chicken thighs with salt, then cook skin-side down for 5-6 mins until deeply golden. Remove from the pan and set aside (it shouldn’t be cooked through yet).

2. 2

   Pour in the remaining 1 tbsp of vegetable oil, then tip in the spring onions, garlic and ginger. Cook on a medium heat for 4-5 mins until softened and golden around the edges. Tip in the rice and stir to coat in the oil. Pour in the stock, then put the chicken on top of the rice, skin-side up.

3. 3

   Put the lid on the casserole dish then put in the oven for 20 mins. Remove from the oven and sprinkle over the coriander and crispy chilli oil to serve.